Ham, Bean and Spinach Soup
- Ready In:
- Brush very large non-stick saucepan with oil, saute ham, onions, carrots and sage over medium heat for about 5 minutes or until veggies are mostly cooked.
- Add beans, chicken stock and water; bring to a boil.
- Simmer for about 5 minutes.
- Stir in spinach and cook for another 2 to 5 minutes until spinach is cooked through.
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I made this for lunch Saturday and never got back to review it. I loved it! I had to make one change. I used a can of light red kidney beans rather than the white kidney beans because that was what I had on hand. I can't imagine it could be any better using a different bean. One thing I will remember to do next time that I make this is to coarsley cut the spinach before I add it. I added a fresh ground of black pepper when I served it and it was wonderful. Thanks for posting this one.
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I am an American living in England. I am married to a Scottish man and we will remain here until he retires... probably another 10 years or so. I've been here nearly 4 years so far. I have been working for about a year as a trainer and training advisor for a large American company based in St Neots. I am getting to travel a bit with my job and absolutely LOVE to travel for pleasure.